Joe’s Crab Shack-Inspired Crab Dip Recipe
This creamy, cheesy crab dip is inspired by the popular appetizer served at Joe’s Crab Shack. It combines lump crab meat with cream cheese, Parmesan, Monterey Jack, and flavorful seasonings for a rich and irresistible dip perfect for parties, game day, or seafood nights. Serve it hot with toasted bread, tortilla chips, or veggies.
Total Time: About 35–40 minutes
Yield: Serves 6–8 as an appetizer
Ingredients:
8 oz cream cheese, softened
½ cup mayonnaise
½ cup sour cream
1 tsp Dijon mustard
1 tsp lemon juice
1½ tsp Old Bay seasoning (or your favorite seafood seasoning)
½ tsp garlic powder
½ tsp onion powder
½ tsp Worcestershire sauce
½ tsp hot sauce (like Tabasco, optional)
1 cup shredded Monterey Jack cheese
½ cup grated Parmesan cheese
1 can (6–8 oz) lump crab meat, drained and picked over
1 green onion, finely chopped (optional)
1 tbsp fresh parsley, chopped (for garnish)
Instructions:
Preheat the oven to 375°F (190°C). Lightly grease a small baking dish or cast iron skillet.
Mix the base:
In a mixing bowl, combine cream cheese, mayonnaise, and sour cream. Beat until smooth and creamy.
Add flavor:
Stir in Dijon mustard, lemon juice, Worcestershire sauce, hot sauce (if using), Old Bay seasoning, garlic powder, and onion powder.
Fold in cheese and crab:
Mix in shredded Monterey Jack and Parmesan cheese, reserving a little of each for topping.
Gently fold in the crab meat to avoid breaking it up too much.
Transfer to baking dish:
Spread the mixture evenly into the dish. Top with remaining cheeses.
Bake:
Bake for 20–25 minutes until hot and bubbly, and the top is lightly golden. Optional: Broil for 1–2 minutes at the end for a browned top.
Garnish and serve:
Sprinkle with chopped parsley and green onions if desired. Serve hot with crusty bread, tortilla chips, or fresh veggies.
Notes & Tips:
Use lump crab for better texture; claw meat is more economical but less delicate.
Want more kick? Add a dash of cayenne or diced jalapenos.
This dip can be made ahead, refrigerated, and baked right before serving.
Leftovers can be reheated in the oven or microwave.
Frequently Asked Questions
Q: Can I use imitation crab?
A: Yes, but the flavor and texture won’t be as rich. If using imitation crab (surimi), chop it finely and mix well.
Q: Can I make this dip in a slow cooker?
A: Yes. Combine all ingredients in a slow cooker on low for 1–2 hours, stirring occasionally, until hot and bubbly.
Q: Can I freeze crab dip?
A: It’s not ideal. The texture may change due to the dairy. It’s best enjoyed fresh or within 2–3 days refrigerated.
Q: Can I make this dairy-free?
A: This recipe is heavily dairy-based. You’d need vegan substitutes for cream cheese, sour cream, and cheese. The result will vary but it can work.
Serving Suggestions:
Toasted baguette slices
Tortilla chips
Crackers (Ritz, Triscuits, etc.)
Celery sticks or bell pepper strips
Warmed naan or pita triangles
Nutrition Information
Calories: ~230
Protein: 10g
Fat: 19g
Saturated Fat: 8g
Carbohydrates: 4g
Fiber: 0g
Sugar: 1g
Sodium: ~480mg
Cholesterol: 50mg